A sweet-tart topping gives this turkey burger a fun twist.
450-g pkg ground
Combine cranberries with tomato paste, water, sugar and Dijon in a small saucepan and set over medium-low. Cook, partially covered and stirring occasionally, until cranberries pop, 12 to 15 min. Mash until mixture is thick. Set aside.
Preheat barbecue to medium.
Stir yogurt with bread crumbs and salt in a medium bowl. Crumble in turkey. Mix just until combined. Mixture will feel very wet. Shape into 4 burgers, each about 1/2 in. thick.
Oil grill. Barbecue burgers, with lid closed, until burgers are firm when pressed, about 5 min per side.
Serve burgers on buns. Top with cranberry ketchup and your favourite garnishes.
Nutrition (per serving)
To prevent puffy burgers, use your thumb to make an indent in the centre of each patty before grilling. This will help keep them flat so they cook evenly.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.